The Cook II is responsible for all tasks related to short order cooking in the Davis Café, a fast-paced and excellence-focused dining unit on the Davidson College campus. The Café is a quick service meal option serving students, faculty, staff, and guests and is open 7 days per week from 7:30am-midnight during the academic year. Night and weekend work is required. During the summer, the Café is only open for lunch Monday through Friday, so work may not be available in the unit, but other campus work opportunities may be offered. The Cook II position is an entry level foodservice position requiring little foodservice experience. While experience is preferred, we are willing to train a person with no experience who wants to learn the business and is dedicated to the success of our program.
Cooking-Preparation off menu items as they are ordered. Food is cooked based on properly assigned methodology, cooked to correct temperature, finished to recipe specifications and delivered to the customer in a timely, helpful and in friendly demeanor. Practice of proper portioning according to recipe specifications. Must be versed and seek compliance with all sanitation requirements of the state. Proper cleaning of assigned areas on a regular basis.
Food Prep- All food preparation work for their assigned station as well as any additional prep work assigned by supervisor. Food must be prepared according to recipe specifications and done within the boundaries of financial responsibilities. Must use proper knife skills and work within state safety guide lines. Must be versed and seek compliance with all sanitation requirements of the state Proper cleaning of assigned areas on a regular basis.
Station Setup/Breakdown: Turning on/off equipment, set up/breakdown of station, to include all food items, utensils, sanitation buckets, etc. Proper cleaning of assigned areas on a regular basis. Must be versed and seek compliance with all sanitation requirements of the state.
Stocking- Put stock away and stocked in a safe and orderly manner. Food must be monitored and stored according to state laws with temperature and proper positioning in mind. Food must be rotated and pulled with oldest date in mind. Responsible for watching quality of the food and must have an eye out for spoilage, mold, bent cans, broken packaging, discoloration etc.
Communication- Responsible for communicating on a regular basis any inconsistencies within the unit or as it relates to operational performance to the supervisor. On-going feedback with the supervisor to eliminate mistakes and improve efficiency of operational procedures. Must relay scheduling conflicts, call offs in a timely manner, and any issues that are interfering with personal performance.
Policies and Procedures/Special Projects: Commitment and adherence to all policies and procedures from our handbook in Dining Services, and Davidson College. Any special projects assigned by the unit supervisor. Adherence to all safety policies and procedures of Davidson College and the local, state and national authorities.
No experience is required, just a willingness to learn and the ability to take direction.
High school diploma or equivalent preferred.
Knowledge of proper cooking techniques/methods, ability to operate kitchen equipment efficiently
Vocational or technical training in Culinary Arts Knowledge of sanitation standards and procedures in foodservice and knowledge of at least 2 major cooking areas is highly preferred.
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